Badia Dried Shrimp, 0.5 oz
Dried shrimp are small, salt-cured shrimp with concentrated briny-sweet flavor and a chewy texture. They are a pantry staple across Caribbean and pan-Latin cooking — a fast way to build deep seafood backbone into stews, rice, and sauces without fresh seafood on hand.
Common Uses
Simmer into Puerto Rican asopao de camarones and Dominican locrio. Add to Brazilian moqueca and bobó de camarão for a layered shrimp profile. Toast and grind into the base for vatapá or acarajé fillings. Stir into black bean stews, calabaza soups, and coconut-rice pilafs. A small handful sautéed with garlic and onion transforms a pot of beans.
Cuisine Context
Dried shrimp are essential in Afro-Caribbean and Afro-Brazilian cooking, where they carry forward West African culinary traditions. Cooks from Bahia to Veracruz to San Juan use them when a dish needs umami depth that fresh shrimp alone cannot deliver.
Pro Tip
Soak in warm water for 15 minutes before using, then reserve the soaking liquid. Strain and add it to your cooking liquid — that amber broth carries half the flavor and would be a waste to pour down the drain.
Ships from Doral, FL.
Original: $3.60
-65%$3.60
$1.26Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Dried shrimp are small, salt-cured shrimp with concentrated briny-sweet flavor and a chewy texture. They are a pantry staple across Caribbean and pan-Latin cooking — a fast way to build deep seafood backbone into stews, rice, and sauces without fresh seafood on hand.
Common Uses
Simmer into Puerto Rican asopao de camarones and Dominican locrio. Add to Brazilian moqueca and bobó de camarão for a layered shrimp profile. Toast and grind into the base for vatapá or acarajé fillings. Stir into black bean stews, calabaza soups, and coconut-rice pilafs. A small handful sautéed with garlic and onion transforms a pot of beans.
Cuisine Context
Dried shrimp are essential in Afro-Caribbean and Afro-Brazilian cooking, where they carry forward West African culinary traditions. Cooks from Bahia to Veracruz to San Juan use them when a dish needs umami depth that fresh shrimp alone cannot deliver.
Pro Tip
Soak in warm water for 15 minutes before using, then reserve the soaking liquid. Strain and add it to your cooking liquid — that amber broth carries half the flavor and would be a waste to pour down the drain.
Ships from Doral, FL.
